Crispy Rabas with a Touch of Parsley
A classic and delicious recipe of fresh calamari rings, fried until achieving a perfect golden crunch, garnished with fresh parsley and served with a squeeze of lemon.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
30 min
Easy
Casera / Marina
4 servings
The story behind
This recipe is ideal for afternoon gatherings. Rabas are an appetizer that celebrates simplicity and freshness; the key lies in the previous marinating and the oil temperature to achieve that tender texture inside and crispy outside that we love to enjoy in good company.
Instructions
-
1840
-
21. Marinating: In a bowl, mix the calamari rings with the minced garlic, salt, and white pepper. Let them marinate in the refrigerator for 15 minutes to absorb the flavors.
-
32. Coating: Dip each calamari ring first in all-purpose flour, then in the beaten egg, and finally lightly coat it again in flour to ensure a crispy crust.
-
43. Frying: Heat the oil in a deep frying pan. Fry the calamari rings in small batches to avoid cooling the oil, cooking for 2-3 minutes until golden brown.
-
54. Draining: Remove the calamari rings and place them on paper towels to absorb any excess oil, ensuring a clean finish.
-
65. Serving: Serve the hot calamari rings on a plate, sprinkle with chopped fresh parsley, and garnish with fresh lemon wedges. Ideal to enjoy with a cold beer.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account